These morsel of honey-almond goodness are underwhelming at first glance. But anyone who’s taken a bit out of the dense dough is unable to resist “MMMMing.” That’s because it’s hard to believe these small beige bites could hold so much honeyed, almond flavour. I like to serve these financiers, made in a mini muffin pan if you’re not lucky enough to get an authentic financier pan, with coffee and tea and fruit. This recipe comes from the mignardises chapter in the Chocolate & Zucchini book, from which I’ve made the chocolate-dipped hazelnut marbles in the past. If you always happen to have blanched almonds lying around, like I do, this is a great recipe to turn to in a pinch, when guests are coming over and you only have bruised apples in your fridge. Dusoulier says the financier is usually rectangular in shape and resembles a gold ingot, therefore […]